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Veal Rolls with Spinach, Gouda and Forestière Sauce 2013-08-06 https://www.metro.ca/userfiles/image/recipes/roulades-veau-epinards-gouda-sauce-forestiere-3895.jpg PT15M PT25M PT40M

Preheat oven to 375°F/190°C.Cover each veal cutlet with spinach, then Gouda.Roll up tightly, starting at the narrow end. Secure with toothpicks.In a frying pan, heat butter and oil and brown rolls on all sides. Place rolls in an ovenproof dish. Salt and pepper generously. Bake for 12 to 15 minutes, depending on size. Keep warm.To make sauce, in the same frying pan, cook shallot and garlic in 1 Tbsp. (15 mL) butter until soft. Add mushrooms and cook a few minutes. Set aside.Melt remaining butter in frying pan. Whisk in flour to make a roux. While whisking, add wine and broth. Bring to a boil and simmer until thick. Lower heat and add milk, herbs, seasonings and cooked mushrooms. Thicken to taste by cooking longer to reduce liquid. Check seasoning.Slice rolls, spoon on sauce and serve on a bed of rice or pasta.

6 Dairy Farmers of Canada

4 3 5 3

Veal Rolls with Spinach, Gouda and Forestière Sauce

Rate this recipe

3 Votes

servings

0:15

Preparation

0:25

COOKING

0:40

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

rolls

6*1/4 lb
(6*125 g)
large veal cutlets, pounded thin

1/2 lb
(225 g)
fresh spinach, washed and trimmed

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ATTITUDE SPRING MIX OR BABY SPINACH OR WONDERFUL PISTACHIOS

$3.99 ea.

312 g, PRODUCT OF U.S.A. or 200 - 225 g, PRODUCT OF U.S.A., SELECTED VARIETIES

ATTITUDE SPRING MIX OR BABY SPINACH OR WONDERFUL PISTACHIOS

$3.99 ea.

312 g, PRODUCT OF U.S.A. or 200 - 225 g, PRODUCT OF U.S.A., SELECTED VARIETIES

ATTITUDE SPRING MIX OR BABY SPINACH OR WONDERFUL PISTACHIOS

$3.99 ea.

312 g, PRODUCT OF U.S.A. or 200 - 225 g, PRODUCT OF U.S.A., SELECTED VARIETIES

1/2 lb
(225 g)
canadian gouda, thinly sliced

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MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

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170 - 175 g, SELECTED VARIETIES

MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

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170 - 175 g, SELECTED VARIETIES

1 Tbsp.
(15 mL)
butter

1 Tbsp.
(15 mL)
olive oil

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IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

$8.99 ea.

1 L SELECTED VARIETIES

Salt and freshly ground pepper to taste

1

shallot, chopped

1

clove garlic, chopped

3 Tbsp.
(45 mL)
butter

2 cups
(500 mL)
sliced mushroom

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BELLE GROVE STEAKCUT MUSHROOMS

$3.79 ea.

227 g PRODUCT OF ONTARIO

2 Tbsp.
(30 mL)
flour

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ROBIN HOOD OR FIVE ROSES FLOUR

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2.5 kg SELECTED VARIETIES

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500 g SELECTED VARIETIES

ROBIN HOOD OR FIVE ROSES FLOUR

$6.49 ea.

2.5 kg SELECTED VARIETIES

ROBIN HOOD ALMOND FLOUR

$14.99 ea.

500 g SELECTED VARIETIES

1/2 cup
(125 mL)
white wine

1 1/2 cups
(375 mL)
veal stock or beef broth

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LIFE SMART BROTH

3 for/ $5.00

900 ml SELECTED VARIETIES

1/2 cup
(125 mL)
2% evaporated milk

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SAVE $2.00

LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK OR GENERAL MILLS CEREAL

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2 L OR SELECTED SIZES, SELECTED VARIETIES

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LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK OR GENERAL MILLS CEREAL

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2 L OR SELECTED SIZES, SELECTED VARIETIES

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LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK OR GENERAL MILLS CEREAL

$3.49 ea.

2 L OR SELECTED SIZES, SELECTED VARIETIES

Herbes de Provence, to taste

Salt and freshly ground pepper, to taste

Imprimer ma sélection

Preparation

Preheat oven to 375°F/190°C.

Cover each veal cutlet with spinach, then Gouda.

Roll up tightly, starting at the narrow end. Secure with toothpicks.

In a frying pan, heat butter and oil and brown rolls on all sides. Place rolls in an ovenproof dish. Salt and pepper generously. Bake for 12 to 15 minutes, depending on size. Keep warm.

To make sauce, in the same frying pan, cook shallot and garlic in 1 Tbsp. (15 mL) butter until soft. Add mushrooms and cook a few minutes. Set aside.

Melt remaining butter in frying pan. Whisk in flour to make a roux. While whisking, add wine and broth. Bring to a boil and simmer until thick. Lower heat and add milk, herbs, seasonings and cooked mushrooms. Thicken to taste by cooking longer to reduce liquid. Check seasoning.

Slice rolls, spoon on sauce and serve on a bed of rice or pasta.

Source : Dairy Farmers of Canada

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